CRUST
Preheat the oven to 350 degrees F.
1. Line a 9x9 in (23x23 cm) baking dish with parchment paper.
2. In a large bowl, stir together almond flour, pecans, and powdered erythritol. Stir in melted
butter until a crumbly dough forms. Press evenly into the lined baking dish.
3. Bake for 12-15 minutes, until golden and firm. Set aside to cool.

CREAM CHEESE LAYER
1. While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream,
vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the
softened cream cheese, a bit at a time, until well combined.
2. Once the crust has cooled, spread the cream cheese mixture evenly over it.

CHOCOLATE LAYER - OPTION 1 (OLD VERSION, LIKE PUDDING)
1. While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, combine the
heavy cream, almond milk, sugar-free dark chocolate, butter, and powdered erythritol. Cook over
medium-low to low heat, stirring frequently, until the chocolate is melted and sweetener dissolves
(about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
2. Gradually sprinkle the xanthan gum into the saucepan a little at a time (don't just dump it in) and
immediately whisk to incorporate. Continue to heat for about 5 minutes, whisking constantly.
Remove from heat, then whisk in the vanilla extract.
3. Cool the chocolate pudding for 15 minutes (it will thicken, but still be liquid). You can add more
xanthan gum if needed, but don't add too much or it will get slimy. Stir/whisk again after cooling,
then pour it over the cream cheese layer.
4. Cover with plastic wrap, making sure it's directly against the surface to prevent a film forming.
Refrigerate for at least 2 hours.

WHIPPED CREAM LAYER
1. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff
peaks form.
2. Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
3. Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.

RECIPE NOTES
Update: The old version of the chocolate pudding layer is back by popular demand! I've posted both
options above, so you can decide which one you want. The older version takes longer and sometimes
people have issues with thickening, but tastes more like pudding when you get it right. The newer
version is faster but more like a chocolate whipped cream layer.

INSTRUCTIONS

In a large pot of salted water, bring the green beans to a boil. Boil for 5 minutes. Drain in colander and submerge the beans in an ice water bath to shock them and stop the cooking process. Drain and set aside.

In a large mixing bowl, combine almond flour, sea salt, and black pepper. Add onions and shallots and toss until they are well coated.

In a large skillet over medium-high heat, heat ½ inch of avocado oil. Once the oil is hot, add breaded onions and shallots in small batches and fry until crispy and golden brown.

Remove them from the oil and spread out on a paper towel to remove excess grease.

Drain skillet and reduce heat to medium. Add the mushrooms, butter and garlic to the pan.

Sauté the mushrooms and garlic for 5 minutes.

Preheat oven to 400°

To the skillet, add heavy cream, and chicken stock. Bring to a boil over medium heat and then reduce heat to low and let simmer to thicken. Once sauce has started to thicken, stir in Parmesan cheese.

Add green beans to sauce and stir until they are coated. Transfer mixture to a casserole dish. Spread crispy onions and shallots out evenly around the perimeter of this dish. Bake 15 minutes.

Prepare your artichokes. Cut off the stems so they will stand upright. Slice off the top third of the artichokes and pull off some of the tough outermost leaves. Trim off the pointed tips of the remaining leaves with kitchen shears. Turn the artichoke cutside-down, and with a firm grip on the base, bang the artichoke against your cutting board to open the leaves. Rub cut parts with a little lemon juice, if desired, to keep from turning brown. Use your thumbs to open the leaves the rest of the way to make room for stuffing and set aside.

Heat oven to 425° F and set a small stock pot of water to boil.

In a large bowl, combine bread crumbs and garlic.

Stuff one artichoke at a time by scooping out 1/2 cup of stuffing, placing the artichoke in the bottom of the bowl and sprinkling with the 1/2 cup of stuffing. Use your fingers to work the stuffing in between the leaves. You may not have to use the entire 1/2 cup for each artichoke because the size of your 'chokes may vary. Just ensure you get a bit of the stuffing between each of the outer leaves and in the top.

Transfer stuffed artichoke to a baking dish. Continue until all artichokes are stuffed and placed in the baking dish.

Drizzle each artichoke with 1 Tbsp oil.

Squeeze juice of 1 lemon over the top of artichokes

Pour in boiling water from the stock pot to fill the dish about an inch high. Cover securely with aluminum foil and bake about 45 minutes. Check for tenderness by sliding a knife easily through the base of the artichokes. Once tender, uncover and broil for about 3 more minutes, or until the artichokes turn golden brown. Serve warm.

Whisk eggs, yolks, sweetener, and salt together in a large saucepan. Slowly whisk in almond milk until well combined. Using a candy thermometer, cook mixture over low heat while stirring constantly, until it becomes thick enough to coat the back of a spoon and registers 165F (this can take up to 15 minutes).

Stir in 2 tsp vanilla and nutmeg. Cover tightly with plastic wrap and chill for at least three hours and up to 2 days.

Just before serving, whip cream with powdered sweetener and remaining vanilla into soft peaks and gently fold into the egg mixture. Add 1 oz liquor or liqueur to each glass and pour eggnog over. Stir gently and sprinkle with grated nutmeg.

Recipe Notes

Use coconut whipped cream in place of the whipping cream for a dairy-free version.

Changing your eating habits doesn't mean you stop eating everything you love, you just have to change it up a little. My family love their pies in Thanksgiving and I will be making it but I will also add a twist to some of them too.

In a medium bowl, mix all filling ingredients well until smooth and well blended. Pour filling into pie dish or pan.

Bake at 375 degrees for 15 minutes; reduce heat to 350 degrees and bake an additional 15 minutes; reduce heat one more time to 325 degrees and bake an additional 20 to 30 minutes, or until knife inserted near center comes out clean.